Zucchini Bread, Now With Cream Cheese

I bought waaay too much zucchini during my little trip to Balsam Farms the other week. After already using it to make bread of the regular and chocolate varieties, I figured I’d return to the tried and true method of stuffing cream cheese in something. “When it doubt, add cream cheese,” said someone, probably, at some point, somewhere.

The most challenging part of this particular recipe is preparing the bread to put in the oven. And, really, it’s not that big of a deal. Batter, cream cheese, more batter…done. So, for very little extra effort, you get something that looks pretty badass and tastes even better.